帮忙翻译一篇文章 急！很急！中翻英 30
上海菜——概述简称沪菜或本帮菜，上海菜是中国主要菜系之一，上海菜以当地本帮菜为基础兼有京、鲁、扬苏、锡、川、广、闽、杭、甬、豫、徽、湘等肴馔，和素菜、清真菜以及西餐等特色...
上海菜——概述
简称沪菜或本帮菜，上海菜是中国主要菜系之一，上海菜以当地本帮菜为基础兼 有京、鲁、扬苏、锡、川、广、闽、杭、甬、豫、徽、湘等肴馔， 和素菜、清真菜以及西餐等特色风味，并按上海内联全国、外通 世界的商埠特点，适应五方杂处的口味需求，均予适当变化，形成为兼容并蓄、广采博收、淡雅鲜醇、开拓趋势的海派风格。
上海菜的特点
由于上海本地菜（包括苏锡菜）与外地菜长期共存，相互影响，便在原本地菜的基础上逐渐发展成以上海和苏锡风味为主体并兼有各地风味的上海风味菜体系。首先讲究选料新鲜。它选用四季时令蔬菜，鱼是以江浙两省产品为主，取活为上，一年四季都有活鱼供客选择，当场活杀烹制。 第二菜肴品种多，四季有别。 第三讲究烹调方法并不断加以改进。上海菜原来以烧、蒸、煨、窝、炒并重，逐渐转为以烧、生煸、滑炒、蒸为主，其中以生煸、滑炒为最多特别善烹四季河鲜。 其中以生煸、滑炒为最多特别善烹四季河鲜。 第四口味也有了很大变化。原来上海菜以浓汤、浓汗厚味为主，后来逐步变为卤汁适中，有清淡素雅，也有浓油赤酱，讲究鲜嫩、色调，鲜咸适口。特别是夏秋季节的糟味菜肴，香味浓郁，口味注重真味，讲究清 淡而多层次，质咸鲜明，款式新颖精致，颇有特色。上海是个移民城市，人口多，口味杂是其特色，如今的上海菜必然将适应这一特点。
上海地方特色菜肴：荤菜中特色菜有响油鳝糊、油爆河虾、油酱毛蟹、锅烧河鳗、 红烧圈子、佛手肚膛、红烧回鱼、黄焖栗子鸡等，素菜中有马兰头、荠菜、鸡毛菜、上海小油菜等。
上海菜虽然不属于八大菜系之一，但其具有自身的特点，人们比较容易接受。上海菜达到了品种多样，别具一格，形成了上海菜的独特风味。
上海是我国最大的工业城市，也是世界上最大的国际贸易港口之一。近百年来，由于工业发达，商业繁荣，一直以“世界名都”著称于世。它位于我国长江三角洲，是一个沿江滨海的城市，气候温暖，四季分明，邻近江湖密布，全年盛产鱼虾，市郊菜田连片，四时蔬菜常青，物产丰富。上海位于交通枢纽，采购各地特产方便，这又为上海菜的发展提供了良好的原料、调料。
春秋时期的政治家管仲说过：“王者以民为天，民以食为天，能知天之天者，斯可矣。”上海菜的历史并不久远，烹饪方式也比较常见，主要以烧、生煸、滑炒、蒸为主，其中以生煸、滑炒为最多特别善烹四季河鲜。上海经常举办一些各地的美食节，以此来丰富上海菜的口味，改善类似菜肴的做法。上海菜的品种繁多，还有上海小吃也是比较有名的。会根据季节的变化改变口味，夏天和秋天吃的比较清淡一点，而春天和冬天吃的比较浓郁些。也会根据不同的场合烹饪不同的菜肴。较为常见的菜肴有蟹粉豆腐，油爆虾，虾子大乌参，炒鳝糊，走油肉，八宝肉皮汤，草头圈子，红烧盘龙鳗，红烧狮子头，八宝辣酱等。
上海菜中有些菜式对人体健康非常有益，比方说大闸蟹，蟹黄中含有大量的蛋白质，营养价值很高。但同样的，也有特殊的，高蛋白的的东西，不适于极少数个别群体的。上海菜学起来比较方便，所用的材料都是较为常见的，而且烹饪的方式也很简单。
同样有名的还有上海的小吃，较为笼统的可以分成两大类，一类是甜食，另一类是咸食。甜食中较为有名的有：条头糕薄荷糕、海棠糕、擂沙圆等，咸食中有：生煎馒头、三鲜小馄饨、开洋葱油拌面等。特别要介绍下的是生煎馒头，可以依据口味的喜好在馒头内放入自己爱吃的馅。
随着时代的不断前进，上海菜也在不停的进步，不久的将来一定会有更多人接受上海菜的。
ps:不要在线翻译的那种~ 翻一段也可以的 最好是第二第三段 不要用翻译工具翻的 跟下面两个一样的就不要发上来了 谢谢哈~ 展开
简称沪菜或本帮菜，上海菜是中国主要菜系之一，上海菜以当地本帮菜为基础兼 有京、鲁、扬苏、锡、川、广、闽、杭、甬、豫、徽、湘等肴馔， 和素菜、清真菜以及西餐等特色风味，并按上海内联全国、外通 世界的商埠特点，适应五方杂处的口味需求，均予适当变化，形成为兼容并蓄、广采博收、淡雅鲜醇、开拓趋势的海派风格。
上海菜的特点
由于上海本地菜（包括苏锡菜）与外地菜长期共存，相互影响，便在原本地菜的基础上逐渐发展成以上海和苏锡风味为主体并兼有各地风味的上海风味菜体系。首先讲究选料新鲜。它选用四季时令蔬菜，鱼是以江浙两省产品为主，取活为上，一年四季都有活鱼供客选择，当场活杀烹制。 第二菜肴品种多，四季有别。 第三讲究烹调方法并不断加以改进。上海菜原来以烧、蒸、煨、窝、炒并重，逐渐转为以烧、生煸、滑炒、蒸为主，其中以生煸、滑炒为最多特别善烹四季河鲜。 其中以生煸、滑炒为最多特别善烹四季河鲜。 第四口味也有了很大变化。原来上海菜以浓汤、浓汗厚味为主，后来逐步变为卤汁适中，有清淡素雅，也有浓油赤酱，讲究鲜嫩、色调，鲜咸适口。特别是夏秋季节的糟味菜肴，香味浓郁，口味注重真味，讲究清 淡而多层次，质咸鲜明，款式新颖精致，颇有特色。上海是个移民城市，人口多，口味杂是其特色，如今的上海菜必然将适应这一特点。
上海地方特色菜肴：荤菜中特色菜有响油鳝糊、油爆河虾、油酱毛蟹、锅烧河鳗、 红烧圈子、佛手肚膛、红烧回鱼、黄焖栗子鸡等，素菜中有马兰头、荠菜、鸡毛菜、上海小油菜等。
上海菜虽然不属于八大菜系之一，但其具有自身的特点，人们比较容易接受。上海菜达到了品种多样，别具一格，形成了上海菜的独特风味。
上海是我国最大的工业城市，也是世界上最大的国际贸易港口之一。近百年来，由于工业发达，商业繁荣，一直以“世界名都”著称于世。它位于我国长江三角洲，是一个沿江滨海的城市，气候温暖，四季分明，邻近江湖密布，全年盛产鱼虾，市郊菜田连片，四时蔬菜常青，物产丰富。上海位于交通枢纽，采购各地特产方便，这又为上海菜的发展提供了良好的原料、调料。
春秋时期的政治家管仲说过：“王者以民为天，民以食为天，能知天之天者，斯可矣。”上海菜的历史并不久远，烹饪方式也比较常见，主要以烧、生煸、滑炒、蒸为主，其中以生煸、滑炒为最多特别善烹四季河鲜。上海经常举办一些各地的美食节，以此来丰富上海菜的口味，改善类似菜肴的做法。上海菜的品种繁多，还有上海小吃也是比较有名的。会根据季节的变化改变口味，夏天和秋天吃的比较清淡一点，而春天和冬天吃的比较浓郁些。也会根据不同的场合烹饪不同的菜肴。较为常见的菜肴有蟹粉豆腐，油爆虾，虾子大乌参，炒鳝糊，走油肉，八宝肉皮汤，草头圈子，红烧盘龙鳗，红烧狮子头，八宝辣酱等。
上海菜中有些菜式对人体健康非常有益，比方说大闸蟹，蟹黄中含有大量的蛋白质，营养价值很高。但同样的，也有特殊的，高蛋白的的东西，不适于极少数个别群体的。上海菜学起来比较方便，所用的材料都是较为常见的，而且烹饪的方式也很简单。
同样有名的还有上海的小吃，较为笼统的可以分成两大类，一类是甜食，另一类是咸食。甜食中较为有名的有：条头糕薄荷糕、海棠糕、擂沙圆等，咸食中有：生煎馒头、三鲜小馄饨、开洋葱油拌面等。特别要介绍下的是生煎馒头，可以依据口味的喜好在馒头内放入自己爱吃的馅。
随着时代的不断前进，上海菜也在不停的进步，不久的将来一定会有更多人接受上海菜的。
ps:不要在线翻译的那种~ 翻一段也可以的 最好是第二第三段 不要用翻译工具翻的 跟下面两个一样的就不要发上来了 谢谢哈~ 展开
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Shanghai cuisine - Overview
Referred to as Shanghai dishes or local cuisine, Shanghai cuisine is one of China's major cuisine, Shanghai cuisine is based on both the local local cuisine in Beijing, Lu, Yang Su, tin, Sichuan, Guangzhou, Fujian, Hangzhou, Ningbo, Henan, emblem , Hunan and other Yao Zhuan, and vegetables, Halal food, as well as Western and other characteristic flavor, according to Shanghai in joint country, the world's commercial port outside the pass characteristics to suit the tastes of five parties, miscellaneous office needs, therefore correspondingly appropriate changes, the formation of more inclusive and widely adopted Bo income, elegant Xianchun, pioneering the trend of seaside style.
Shanghai cuisine features
As the Shanghai local cuisine (including the SU Xi-dish) and the long-term coexistence of foreign dishes, mutual influence, then the original dishes based on the ground evolved into a Shanghai, SU Xi-style as the main body, and both flavors of Shanghai style dishes throughout the system. First, pay attention to selection of fresh material. It is seasonal selection of seasonal vegetables, fish products is based on Jiangsu and Zhejiang provinces, mainly taken live as on the fish throughout the year for both passenger and choice of cooking killed at the spot. The second dish varieties, seasons are different. The third pay attention to cooking methods and continually improve. Shanghai cuisine had to burn, steamed, baked, Wo, fried equal importance, and gradually switched to burning, raw speeding, sliding frying, steaming the main, of which health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. Among them, health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. The fourth has also been great changes in taste. Shanghai cuisine is the original soup, concentrated mainly Khan Atsumi, then gradually develop into marinade moderate, there is light, simple and elegant, there are thick red oil sauce, pay attention to fresh, hue, Xian Xian palatability. Especially the bad taste of summer season, dishes, full-bodied flavor, taste-oriented Jervis, pay attention to light and multi-level, quality salty clear, fashionable and elegant, rather special. Shanghai is a city of immigrants, population, tastes miscellaneous its features, today's Shanghai dishes inevitably will adapt to this characteristic.
Shanghai local flavor dishes: meat dish of eel dishes are ring oil paste, fried shrimp, oil and butter crab, boil eel, braised circle, Buddha belly bore, braised fish back, yellow Braised chicken with chestnuts and so on, vegetarian, there Malan head, shepherd's purse and feathers vegetables, from Shanghai to rape and so on.
Shanghai dishes, though not belonging to one of the eight cuisine, but it has its own characteristics, it is more acceptable. Shanghai cuisine reached a variety of diverse, unique, forming a unique flavor of Shanghai cuisine.
Shanghai is China's largest industrial city, but also the world's largest international trading ports. Over the past century, as industry developed, commercial prosperity, has been the "world famous are" known world. It is located in China's Yangtze River Delta, is a coastal city along the Yangtze River, a warm climate, four distinct seasons, clouds near rivers and lakes throughout the year rich in fish and shrimp, suburban vegetable fields contiguous, 4:00 vegetables, evergreen, rich resources. Shanghai is located in a transport hub to facilitate procurement of specialty parts, which in turn the development of Shanghai dishes provided a good raw material, spices.
Spring and Autumn Period politicians Guan Zhong said: "The king to the people for days, Hunger breeds discontent, kept in the dark days of those days, Sri Lanka without regret." Is not a long history of Shanghai cuisine, cooking method is also more common, the main with burning, raw speeding, sliding frying, steaming the main, of which health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. Often organized around the Shanghai Food Festival as a way to enrich the taste of Shanghai cuisine, improve the practice of similar dishes. Shanghai cuisine variety, there is also a relatively famous Shanghai snack. Change according to seasonal changes in taste, in the summer and autumn to eat a little more light, while the comparison of spring and winter to eat more rich. Will be based on different occasions, cooking different dishes. The more common dishes are crab meat tofu, fried shrimp, shrimp Big Bird reference, fried eel paste, take the oil meat, pork skin eight treasures soup, grass circles, Panlong stewed eel, braised lion head, Babao sauce and so on.
Some of Shanghai cuisine dishes on human health is very useful, for example, crabs, rich roe contains large amounts of protein, high nutritional value. But the same, there are special, high-protein thing, not suitable for a very small number of individual groups. Shanghai cuisine was easier to learn, the materials used are relatively common, and ways of cooking is simple.
Similarly, there is the famous Shanghai snacks, more general can be divided into two categories, one category is sweets, the other is salty. Sweets of the more famous are: the first of cake mint cake, Begonia cakes, beating the sand circle and so on, salty are the following: Pan-fried steamed bread, Sam Sun small wonton, noodles and other open-onion oil. In particular, introduce the next is Shengjian bread, can be based on taste preferences in the buns into their favorite stuffing inside.
As time continues to advance the progress of Shanghai cuisine are also kept in the near future there will be more and more people accept the Shanghai cuisine.
自己写的
Referred to as Shanghai dishes or local cuisine, Shanghai cuisine is one of China's major cuisine, Shanghai cuisine is based on both the local local cuisine in Beijing, Lu, Yang Su, tin, Sichuan, Guangzhou, Fujian, Hangzhou, Ningbo, Henan, emblem , Hunan and other Yao Zhuan, and vegetables, Halal food, as well as Western and other characteristic flavor, according to Shanghai in joint country, the world's commercial port outside the pass characteristics to suit the tastes of five parties, miscellaneous office needs, therefore correspondingly appropriate changes, the formation of more inclusive and widely adopted Bo income, elegant Xianchun, pioneering the trend of seaside style.
Shanghai cuisine features
As the Shanghai local cuisine (including the SU Xi-dish) and the long-term coexistence of foreign dishes, mutual influence, then the original dishes based on the ground evolved into a Shanghai, SU Xi-style as the main body, and both flavors of Shanghai style dishes throughout the system. First, pay attention to selection of fresh material. It is seasonal selection of seasonal vegetables, fish products is based on Jiangsu and Zhejiang provinces, mainly taken live as on the fish throughout the year for both passenger and choice of cooking killed at the spot. The second dish varieties, seasons are different. The third pay attention to cooking methods and continually improve. Shanghai cuisine had to burn, steamed, baked, Wo, fried equal importance, and gradually switched to burning, raw speeding, sliding frying, steaming the main, of which health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. Among them, health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. The fourth has also been great changes in taste. Shanghai cuisine is the original soup, concentrated mainly Khan Atsumi, then gradually develop into marinade moderate, there is light, simple and elegant, there are thick red oil sauce, pay attention to fresh, hue, Xian Xian palatability. Especially the bad taste of summer season, dishes, full-bodied flavor, taste-oriented Jervis, pay attention to light and multi-level, quality salty clear, fashionable and elegant, rather special. Shanghai is a city of immigrants, population, tastes miscellaneous its features, today's Shanghai dishes inevitably will adapt to this characteristic.
Shanghai local flavor dishes: meat dish of eel dishes are ring oil paste, fried shrimp, oil and butter crab, boil eel, braised circle, Buddha belly bore, braised fish back, yellow Braised chicken with chestnuts and so on, vegetarian, there Malan head, shepherd's purse and feathers vegetables, from Shanghai to rape and so on.
Shanghai dishes, though not belonging to one of the eight cuisine, but it has its own characteristics, it is more acceptable. Shanghai cuisine reached a variety of diverse, unique, forming a unique flavor of Shanghai cuisine.
Shanghai is China's largest industrial city, but also the world's largest international trading ports. Over the past century, as industry developed, commercial prosperity, has been the "world famous are" known world. It is located in China's Yangtze River Delta, is a coastal city along the Yangtze River, a warm climate, four distinct seasons, clouds near rivers and lakes throughout the year rich in fish and shrimp, suburban vegetable fields contiguous, 4:00 vegetables, evergreen, rich resources. Shanghai is located in a transport hub to facilitate procurement of specialty parts, which in turn the development of Shanghai dishes provided a good raw material, spices.
Spring and Autumn Period politicians Guan Zhong said: "The king to the people for days, Hunger breeds discontent, kept in the dark days of those days, Sri Lanka without regret." Is not a long history of Shanghai cuisine, cooking method is also more common, the main with burning, raw speeding, sliding frying, steaming the main, of which health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. Often organized around the Shanghai Food Festival as a way to enrich the taste of Shanghai cuisine, improve the practice of similar dishes. Shanghai cuisine variety, there is also a relatively famous Shanghai snack. Change according to seasonal changes in taste, in the summer and autumn to eat a little more light, while the comparison of spring and winter to eat more rich. Will be based on different occasions, cooking different dishes. The more common dishes are crab meat tofu, fried shrimp, shrimp Big Bird reference, fried eel paste, take the oil meat, pork skin eight treasures soup, grass circles, Panlong stewed eel, braised lion head, Babao sauce and so on.
Some of Shanghai cuisine dishes on human health is very useful, for example, crabs, rich roe contains large amounts of protein, high nutritional value. But the same, there are special, high-protein thing, not suitable for a very small number of individual groups. Shanghai cuisine was easier to learn, the materials used are relatively common, and ways of cooking is simple.
Similarly, there is the famous Shanghai snacks, more general can be divided into two categories, one category is sweets, the other is salty. Sweets of the more famous are: the first of cake mint cake, Begonia cakes, beating the sand circle and so on, salty are the following: Pan-fried steamed bread, Sam Sun small wonton, noodles and other open-onion oil. In particular, introduce the next is Shengjian bread, can be based on taste preferences in the buns into their favorite stuffing inside.
As time continues to advance the progress of Shanghai cuisine are also kept in the near future there will be more and more people accept the Shanghai cuisine.
自己写的
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Shanghai cuisine - Overview
Referred to as Shanghai dishes or local cuisine, Shanghai cuisine is one of China's major cuisine, Shanghai cuisine is based on both the local local cuisine in Beijing, Lu, Yang Su, tin, Sichuan, Guangzhou, Fujian, Hangzhou, Ningbo, Henan, emblem , Hunan and other Yao Zhuan, and vegetables, Halal food, as well as Western and other characteristic flavor, according to Shanghai in joint country, the world's commercial port outside the pass characteristics to suit the tastes of five parties, miscellaneous office needs, therefore correspondingly appropriate changes, the formation of more inclusive and widely adopted Bo income, elegant Xianchun, pioneering the trend of seaside style.
Shanghai cuisine features
As the Shanghai local cuisine (including the SU Xi-dish) and the long-term coexistence of foreign dishes, mutual influence, then the original dishes based on the ground evolved into a Shanghai, SU Xi-style as the main body, and both flavors of Shanghai style dishes throughout the system. First, pay attention to selection of fresh material. It is seasonal selection of seasonal vegetables, fish products is based on Jiangsu and Zhejiang provinces, mainly taken live as on the fish throughout the year for both passenger and choice of cooking killed at the spot. The second dish varieties, seasons are different. The third pay attention to cooking methods and continually improve. Shanghai cuisine had to burn, steamed, baked, Wo, fried equal importance, and gradually switched to burning, raw speeding, sliding frying, steaming the main, of which health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. Among them, health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. The fourth has also been great changes in taste. Shanghai cuisine is the original soup, concentrated mainly Khan Atsumi, then gradually develop into marinade moderate, there is light, simple and elegant, there are thick red oil sauce, pay attention to fresh, hue, Xian Xian palatability. Especially the bad taste of summer season, dishes, full-bodied flavor, taste-oriented Jervis, pay attention to light and multi-level, quality salty clear, fashionable and elegant, rather special. Shanghai is a city of immigrants, population, tastes miscellaneous its features, today's Shanghai dishes inevitably will adapt to this characteristic.
Shanghai local flavor dishes: meat dish of eel dishes are ring oil paste, fried shrimp, oil and butter crab, boil eel, braised circle, Buddha belly bore, braised fish back, yellow Braised chicken with chestnuts and so on, vegetarian, there Malan head, shepherd's purse and feathers vegetables, from Shanghai to rape and so on.
Shanghai dishes, though not belonging to one of the eight cuisine, but it has its own characteristics, it is more acceptable. Shanghai cuisine reached a variety of diverse, unique, forming a unique flavor of Shanghai cuisine.
Shanghai is China's largest industrial city, but also the world's largest international trading ports. Over the past century, as industry developed, commercial prosperity, has been the "world famous are" known world. It is located in China's Yangtze River Delta, is a coastal city along the Yangtze River, a warm climate, four distinct seasons, clouds near rivers and lakes throughout the year rich in fish and shrimp, suburban vegetable fields contiguous, 4:00 vegetables, evergreen, rich resources. Shanghai is located in a transport hub to facilitate procurement of specialty parts, which in turn the development of Shanghai dishes provided a good raw material, spices.
Spring and Autumn Period politicians Guan Zhong said: "The king to the people for days, Hunger breeds discontent, kept in the dark days of those days, Sri Lanka without regret." Is not a long history of Shanghai cuisine, cooking method is also more common, the main with burning, raw speeding, sliding frying, steaming the main, of which health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. Often organized around the Shanghai Food Festival as a way to enrich the taste of Shanghai cuisine, improve the practice of similar dishes. Shanghai cuisine variety, there is also a relatively famous Shanghai snack. Change according to seasonal changes in taste, in the summer and autumn to eat a little more light, while the comparison of spring and winter to eat more rich. Will be based on different occasions, cooking different dishes. The more common dishes are crab meat tofu, fried shrimp, shrimp Big Bird reference, fried eel paste, take the oil meat, pork skin eight treasures soup, grass circles, Panlong stewed eel, braised lion head, Babao sauce and so on.
Some of Shanghai cuisine dishes on human health is very useful, for example, crabs, rich roe contains large amounts of protein, high nutritional value. But the same, there are special, high-protein thing, not suitable for a very small number of individual groups. Shanghai cuisine was easier to learn, the materials used are relatively common, and ways of cooking is simple.
Similarly, there is the famous Shanghai snacks, more general can be divided into two categories, one category is sweets, the other is salty. Sweets of the more famous are: the first of cake mint cake, Begonia cakes, beating the sand circle and so on, salty are the following: Pan-fried steamed bread, Sam Sun small wonton, noodles and other open-onion oil. In particular, introduce the next is Shengjian bread, can be based on taste preferences in the buns into their favorite stuffing inside.
As time continues to advance the progress of Shanghai cuisine are also kept in the near future there will be more and more people accept the Shanghai cuisine.
Referred to as Shanghai dishes or local cuisine, Shanghai cuisine is one of China's major cuisine, Shanghai cuisine is based on both the local local cuisine in Beijing, Lu, Yang Su, tin, Sichuan, Guangzhou, Fujian, Hangzhou, Ningbo, Henan, emblem , Hunan and other Yao Zhuan, and vegetables, Halal food, as well as Western and other characteristic flavor, according to Shanghai in joint country, the world's commercial port outside the pass characteristics to suit the tastes of five parties, miscellaneous office needs, therefore correspondingly appropriate changes, the formation of more inclusive and widely adopted Bo income, elegant Xianchun, pioneering the trend of seaside style.
Shanghai cuisine features
As the Shanghai local cuisine (including the SU Xi-dish) and the long-term coexistence of foreign dishes, mutual influence, then the original dishes based on the ground evolved into a Shanghai, SU Xi-style as the main body, and both flavors of Shanghai style dishes throughout the system. First, pay attention to selection of fresh material. It is seasonal selection of seasonal vegetables, fish products is based on Jiangsu and Zhejiang provinces, mainly taken live as on the fish throughout the year for both passenger and choice of cooking killed at the spot. The second dish varieties, seasons are different. The third pay attention to cooking methods and continually improve. Shanghai cuisine had to burn, steamed, baked, Wo, fried equal importance, and gradually switched to burning, raw speeding, sliding frying, steaming the main, of which health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. Among them, health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. The fourth has also been great changes in taste. Shanghai cuisine is the original soup, concentrated mainly Khan Atsumi, then gradually develop into marinade moderate, there is light, simple and elegant, there are thick red oil sauce, pay attention to fresh, hue, Xian Xian palatability. Especially the bad taste of summer season, dishes, full-bodied flavor, taste-oriented Jervis, pay attention to light and multi-level, quality salty clear, fashionable and elegant, rather special. Shanghai is a city of immigrants, population, tastes miscellaneous its features, today's Shanghai dishes inevitably will adapt to this characteristic.
Shanghai local flavor dishes: meat dish of eel dishes are ring oil paste, fried shrimp, oil and butter crab, boil eel, braised circle, Buddha belly bore, braised fish back, yellow Braised chicken with chestnuts and so on, vegetarian, there Malan head, shepherd's purse and feathers vegetables, from Shanghai to rape and so on.
Shanghai dishes, though not belonging to one of the eight cuisine, but it has its own characteristics, it is more acceptable. Shanghai cuisine reached a variety of diverse, unique, forming a unique flavor of Shanghai cuisine.
Shanghai is China's largest industrial city, but also the world's largest international trading ports. Over the past century, as industry developed, commercial prosperity, has been the "world famous are" known world. It is located in China's Yangtze River Delta, is a coastal city along the Yangtze River, a warm climate, four distinct seasons, clouds near rivers and lakes throughout the year rich in fish and shrimp, suburban vegetable fields contiguous, 4:00 vegetables, evergreen, rich resources. Shanghai is located in a transport hub to facilitate procurement of specialty parts, which in turn the development of Shanghai dishes provided a good raw material, spices.
Spring and Autumn Period politicians Guan Zhong said: "The king to the people for days, Hunger breeds discontent, kept in the dark days of those days, Sri Lanka without regret." Is not a long history of Shanghai cuisine, cooking method is also more common, the main with burning, raw speeding, sliding frying, steaming the main, of which health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. Often organized around the Shanghai Food Festival as a way to enrich the taste of Shanghai cuisine, improve the practice of similar dishes. Shanghai cuisine variety, there is also a relatively famous Shanghai snack. Change according to seasonal changes in taste, in the summer and autumn to eat a little more light, while the comparison of spring and winter to eat more rich. Will be based on different occasions, cooking different dishes. The more common dishes are crab meat tofu, fried shrimp, shrimp Big Bird reference, fried eel paste, take the oil meat, pork skin eight treasures soup, grass circles, Panlong stewed eel, braised lion head, Babao sauce and so on.
Some of Shanghai cuisine dishes on human health is very useful, for example, crabs, rich roe contains large amounts of protein, high nutritional value. But the same, there are special, high-protein thing, not suitable for a very small number of individual groups. Shanghai cuisine was easier to learn, the materials used are relatively common, and ways of cooking is simple.
Similarly, there is the famous Shanghai snacks, more general can be divided into two categories, one category is sweets, the other is salty. Sweets of the more famous are: the first of cake mint cake, Begonia cakes, beating the sand circle and so on, salty are the following: Pan-fried steamed bread, Sam Sun small wonton, noodles and other open-onion oil. In particular, introduce the next is Shengjian bread, can be based on taste preferences in the buns into their favorite stuffing inside.
As time continues to advance the progress of Shanghai cuisine are also kept in the near future there will be more and more people accept the Shanghai cuisine.
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Shanghai cuisine - Overview
Referred to as Shanghai dishes or local cuisine, Shanghai cuisine is one of China's major cuisine, Shanghai cuisine is based on both the local local cuisine in Beijing, Lu, Yang Su, tin, Sichuan, Guangzhou, Fujian, Hangzhou, Ningbo, Henan, emblem , Hunan and other Yao Zhuan, and vegetables, Halal food, as well as Western and other characteristic flavor, according to Shanghai in joint country, the world's commercial port outside the pass characteristics to suit the tastes of five parties, miscellaneous office needs, therefore correspondingly appropriate changes, the formation of more inclusive and widely adopted Bo income, elegant Xianchun, pioneering the trend of seaside style.
Shanghai cuisine features
As the Shanghai local cuisine (including the SU Xi-dish) and the long-term coexistence of foreign dishes, mutual influence, then the original dishes based on the ground evolved into a Shanghai, SU Xi-style as the main body, and both flavors of Shanghai style dishes throughout the system. First, pay attention to selection of fresh material. It is seasonal selection of seasonal vegetables, fish products is based on Jiangsu and Zhejiang provinces, mainly taken live as on the fish throughout the year for both passenger and choice of cooking killed at the spot. The second dish varieties, seasons are different. The third pay attention to cooking methods and continually improve. Shanghai cuisine had to burn, steamed, baked, Wo, fried equal importance, and gradually switched to burning, raw speeding, sliding frying, steaming the main, of which health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. Among them, health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. The fourth has also been great changes in taste. Shanghai cuisine is the original soup, concentrated mainly Khan Atsumi, then gradually develop into marinade moderate, there is light, simple and elegant, there are thick red oil sauce, pay attention to fresh, hue, Xian Xian palatability. Especially the bad taste of summer season, dishes, full-bodied flavor, taste-oriented Jervis, pay attention to light and multi-level, quality salty clear, fashionable and elegant, rather special. Shanghai is a city of immigrants, population, tastes miscellaneous its features, today's Shanghai dishes inevitably will adapt to this characteristic.
Shanghai local flavor dishes: meat dish of eel dishes are ring oil paste, fried shrimp, oil and butter crab, boil eel, braised circle, Buddha belly bore, braised fish back, yellow Braised chicken with chestnuts and so on, vegetarian, there Malan head, shepherd's purse and feathers vegetables, from Shanghai to rape and so on.
Shanghai dishes, though not belonging to one of the eight cuisine, but it has its own characteristics, it is more acceptable. Shanghai cuisine reached a variety of diverse, unique, forming a unique flavor of Shanghai cuisine.
Shanghai is China's largest industrial city, but also the world's largest international trading ports. Over the past century, as industry developed, commercial prosperity, has been the "world famous are" known world. It is located in China's Yangtze River Delta, is a coastal city along the Yangtze River, a warm climate, four distinct seasons, clouds near rivers and lakes throughout the year rich in fish and shrimp, suburban vegetable fields contiguous, 4:00 vegetables, evergreen, rich resources. Shanghai is located in a transport hub to facilitate procurement of specialty parts, which in turn the development of Shanghai dishes provided a good raw material, spices.
Spring and Autumn Period politicians Guan Zhong said: "The king to the people for days, Hunger breeds discontent, kept in the dark days of those days, Sri Lanka without regret." Is not a long history of Shanghai cuisine, cooking method is also more common, the main with burning, raw speeding, sliding frying, steaming the main, of which health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. Often organized around the Shanghai Food Festival as a way to enrich the taste of Shanghai cuisine, improve the practice of similar dishes. Shanghai cuisine variety, there is also a relatively famous Shanghai snack. Change according to seasonal changes in taste, in the summer and autumn to eat a little more light, while the comparison of spring and winter to eat more rich. Will be based on different occasions, cooking different dishes. The more common dishes are crab meat tofu, fried shrimp, shrimp Big Bird reference, fried eel paste, take the oil meat, pork skin eight treasures soup, grass circles, Panlong stewed eel, braised lion head, Babao sauce and so on.
Some of Shanghai cuisine dishes on human health is very useful, for example, crabs, rich roe contains large amounts of protein, high nutritional value. But the same, there are special, high-protein thing, not suitable for a very small number of individual groups. Shanghai cuisine was easier to learn, the materials used are relatively common, and ways of cooking is simple.
Similarly, there is the famous Shanghai snacks, more general can be divided into two categories, one category is sweets, the other is salty. Sweets of the more famous are: the first of cake mint cake, Begonia cakes, beating the sand circle and so on, salty are the following: Pan-fried steamed bread, Sam Sun small wonton, noodles and other open-onion oil. In particular, introduce the next is Shengjian bread, can be based on taste preferences in the buns into their favorite stuffing inside.
As time continues to advance the progress of Shanghai cuisine are also kept in the near future there will be more and more people accept the Shanghai cuisine.
做人要厚道 那么多，会出人命的！！！！！！！！！！！
Referred to as Shanghai dishes or local cuisine, Shanghai cuisine is one of China's major cuisine, Shanghai cuisine is based on both the local local cuisine in Beijing, Lu, Yang Su, tin, Sichuan, Guangzhou, Fujian, Hangzhou, Ningbo, Henan, emblem , Hunan and other Yao Zhuan, and vegetables, Halal food, as well as Western and other characteristic flavor, according to Shanghai in joint country, the world's commercial port outside the pass characteristics to suit the tastes of five parties, miscellaneous office needs, therefore correspondingly appropriate changes, the formation of more inclusive and widely adopted Bo income, elegant Xianchun, pioneering the trend of seaside style.
Shanghai cuisine features
As the Shanghai local cuisine (including the SU Xi-dish) and the long-term coexistence of foreign dishes, mutual influence, then the original dishes based on the ground evolved into a Shanghai, SU Xi-style as the main body, and both flavors of Shanghai style dishes throughout the system. First, pay attention to selection of fresh material. It is seasonal selection of seasonal vegetables, fish products is based on Jiangsu and Zhejiang provinces, mainly taken live as on the fish throughout the year for both passenger and choice of cooking killed at the spot. The second dish varieties, seasons are different. The third pay attention to cooking methods and continually improve. Shanghai cuisine had to burn, steamed, baked, Wo, fried equal importance, and gradually switched to burning, raw speeding, sliding frying, steaming the main, of which health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. Among them, health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. The fourth has also been great changes in taste. Shanghai cuisine is the original soup, concentrated mainly Khan Atsumi, then gradually develop into marinade moderate, there is light, simple and elegant, there are thick red oil sauce, pay attention to fresh, hue, Xian Xian palatability. Especially the bad taste of summer season, dishes, full-bodied flavor, taste-oriented Jervis, pay attention to light and multi-level, quality salty clear, fashionable and elegant, rather special. Shanghai is a city of immigrants, population, tastes miscellaneous its features, today's Shanghai dishes inevitably will adapt to this characteristic.
Shanghai local flavor dishes: meat dish of eel dishes are ring oil paste, fried shrimp, oil and butter crab, boil eel, braised circle, Buddha belly bore, braised fish back, yellow Braised chicken with chestnuts and so on, vegetarian, there Malan head, shepherd's purse and feathers vegetables, from Shanghai to rape and so on.
Shanghai dishes, though not belonging to one of the eight cuisine, but it has its own characteristics, it is more acceptable. Shanghai cuisine reached a variety of diverse, unique, forming a unique flavor of Shanghai cuisine.
Shanghai is China's largest industrial city, but also the world's largest international trading ports. Over the past century, as industry developed, commercial prosperity, has been the "world famous are" known world. It is located in China's Yangtze River Delta, is a coastal city along the Yangtze River, a warm climate, four distinct seasons, clouds near rivers and lakes throughout the year rich in fish and shrimp, suburban vegetable fields contiguous, 4:00 vegetables, evergreen, rich resources. Shanghai is located in a transport hub to facilitate procurement of specialty parts, which in turn the development of Shanghai dishes provided a good raw material, spices.
Spring and Autumn Period politicians Guan Zhong said: "The king to the people for days, Hunger breeds discontent, kept in the dark days of those days, Sri Lanka without regret." Is not a long history of Shanghai cuisine, cooking method is also more common, the main with burning, raw speeding, sliding frying, steaming the main, of which health speeding, sliding fried to a maximum of four seasons Hexian particularly good cook. Often organized around the Shanghai Food Festival as a way to enrich the taste of Shanghai cuisine, improve the practice of similar dishes. Shanghai cuisine variety, there is also a relatively famous Shanghai snack. Change according to seasonal changes in taste, in the summer and autumn to eat a little more light, while the comparison of spring and winter to eat more rich. Will be based on different occasions, cooking different dishes. The more common dishes are crab meat tofu, fried shrimp, shrimp Big Bird reference, fried eel paste, take the oil meat, pork skin eight treasures soup, grass circles, Panlong stewed eel, braised lion head, Babao sauce and so on.
Some of Shanghai cuisine dishes on human health is very useful, for example, crabs, rich roe contains large amounts of protein, high nutritional value. But the same, there are special, high-protein thing, not suitable for a very small number of individual groups. Shanghai cuisine was easier to learn, the materials used are relatively common, and ways of cooking is simple.
Similarly, there is the famous Shanghai snacks, more general can be divided into two categories, one category is sweets, the other is salty. Sweets of the more famous are: the first of cake mint cake, Begonia cakes, beating the sand circle and so on, salty are the following: Pan-fried steamed bread, Sam Sun small wonton, noodles and other open-onion oil. In particular, introduce the next is Shengjian bread, can be based on taste preferences in the buns into their favorite stuffing inside.
As time continues to advance the progress of Shanghai cuisine are also kept in the near future there will be more and more people accept the Shanghai cuisine.
做人要厚道 那么多，会出人命的！！！！！！！！！！！
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